Hey y'all! If you're looking for a chewy, nutty, and irresistibly delicious cookie, my Blueberry Pecan Oaties will hit the spot. Packed with plump dried blueberries, crunchy toasted pecans, and hearty oats, they're the perfect sweet treat for snacking, breakfast on the go, or even gifting. Their rustic charm and wholesome flavors make them a crowd-pleaser for family gatherings or a cozy night in. Ready to bake up some magic? Let's get cooking!
Why You'll Love This Blueberry Pecan Oaties Recipe
- Wholesome oats, blueberries, and pecans deliver incredible flavor and texture in every bite.
- Quick and easy to make, so you can have fresh cookies in under 30 minutes.
- They’re naturally sweetened with honey for a healthier treat.
- Perfect for breakfast, after-school snacks, or anytime cravings.
- Enjoyable for all ages and make a thoughtful homemade gift.
Ingredients for Blueberry Pecan Oaties
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup honey
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup dried blueberries
- ½ cup chopped pecans (lightly toasted for extra crunch)
Directions: How to Make Blueberry Pecan Oaties
Step 1: Prep the Ingredients
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, beat the softened butter, honey, and brown sugar until light and fluffy (about 2 minutes).
- Scrape down the sides, add the egg and vanilla, and mix until combined.
Step 3: Combine and Fold
- Gently add the dry ingredients to the wet ingredients, stirring until just mixed.
- Fold in the dried blueberries and toasted pecans.
Step 4: Scoop and Bake
- Drop heaping tablespoons of dough (about 2 inches apart) onto the prepared baking sheet.
- Bake for 11-13 minutes until the edges are golden but centers are still soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes for Perfect Blueberry Pecan Oaties
- For the best texture, avoid over-baking—oaties firm up as they cool.
- Swap out honey for pure maple syrup for a subtle flavor twist (learn about benefits of honey vs. maple syrup at Healthline).
- Toasting pecans before adding enhances the depth of flavor—check this guide on how to toast nuts.
Blueberry Pecan Oaties Variations
- Chocolate Chip Oaties: Replace blueberries with mini chocolate chips for a classic twist.
- Walnut-Cranberry Oaties: Substitute pecans for walnuts and blueberries for dried cranberries.
- Gluten-Free Version: Use certified gluten-free oats and a 1:1 gluten-free flour blend (see tips from Bob’s Red Mill’s gluten-free baking).
Required Equipment for Blueberry Pecan Oaties
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer (optional for creaming butter)
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Storage Instructions for Blueberry Pecan Oaties
- Store cooled oaties in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze in layers separated by parchment in a zip-top bag for up to 2 months.
- To refresh, warm briefly in the oven or microwave before serving.
Serving Recommendations for Blueberry Pecan Oaties
- Pair with a mug of hot chai, iced coffee, or a tall glass of milk for a comforting treat.
- Serve alongside fresh fruit and Greek yogurt for a wholesome breakfast.
- Wrap individually for lunchbox or hiking snack fuel.
Pro Tips for the Best Blueberry Pecan Oaties
- Soak dried blueberries in warm water for 5 minutes for extra plumpness.
- Chill dough for 15 minutes before baking to prevent excess spreading.
- Use a cookie scoop for even portions and perfectly round Oaties (learn how on Sally’s Baking Addiction).
Blueberry Pecan Oaties FAQ
- Can I use fresh blueberries instead of dried?
- It’s best to use dried blueberries, as fresh ones add too much moisture and may affect texture.
- Can I substitute pecans with other nuts?
- Absolutely! Walnuts or almonds work wonderfully, too.
- How do I keep my Blueberry Pecan Oaties chewy?
- Don’t over-bake the cookies; remove them while the centers are slightly soft, as they’ll firm up as they cool.
Enjoy baking batch after batch of these chewy, fruity, nutty Blueberry Pecan Oaties. The warmth of each bite will brighten your day!
Ingredients
- 1 ½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- ½ cup chopped pecans
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
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3In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
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4Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries and chopped pecans.
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5Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 10-12 minutes, or until the edges are golden and centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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